The fruit mince is very simple to make yourself and so much lovelier and healthier than store bought versions from the supermarket.

The fruit mince is very simple to make yourself and so much lovelier and healthier than store bought versions from the supermarket.

Star-Topped Mince Pies:This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go; the pastry is plain, the better to contrast with the rich, fruited filling; and they have not full casings but little stars as lids, which makes them look beautiful and taste flutteringly light.

Star-Topped Mince Pies:This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go; the pastry is plain, the better to contrast with the rich, fruited filling; and they have not full casings but little stars as lids, which makes them look beautiful and taste flutteringly light.

Mince pies; the epitome of the run-up to Christmas (except maybe Advent)! And this may be the best mince pie recipe that I’ve ever come across. Thrown together by Paul Hollywood and demonstra…

Mince pies; the epitome of the run-up to Christmas (except maybe Advent)! And this may be the best mince pie recipe that I’ve ever come across. Thrown together by Paul Hollywood and demonstra…

Unbelievably easy mince pies | Rub 225g cold diced butter into 350g plain lour, then mix in 100g golden caster sugar and pinch of salt. Combine into ball and knead briefly. Chill or immediately press walnut-size balls into muffin tin. Add filling and cover with another round of pastry. Brush egg on tops. Bake in 200C for 15 mins.

Unbelievably easy mince pies | Rub 225g cold diced butter into 350g plain lour, then mix in 100g golden caster sugar and pinch of salt. Combine into ball and knead briefly. Chill or immediately press walnut-size balls into muffin tin. Add filling and cover with another round of pastry. Brush egg on tops. Bake in 200C for 15 mins.

Mincemeat Pie has been an English specialty for centuries. Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago, and are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. http://whatscookingamerica.net/History/PieHistory/MincemeatPie.htm

Mincemeat Pie has been an English specialty for centuries. Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago, and are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. http://whatscookingamerica.net/History/PieHistory/MincemeatPie.htm

Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat

Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat

My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat – Christmas wouldn’t be the same without them.

My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat – Christmas wouldn’t be the same without them.

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